Gluten Free Quinoa Salad Stuffed Tomatoes Recipes

GLUTEN-FREE QUINOA SALAD-STUFFED TOMATOES

Gluten-Free Quinoa Salad-Stuffed Tomatoes image

There's nothing better than a beautiful tomato in summertime, unless you stuff it with this tasty veggie-packed filling!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 14

Ingredients

6 large tomatoes (about 3 inches diameter)
1 tablespoon olive oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground red pepper (cayenne)
3 green onions, thinly sliced
1 red bell pepper, diced (about 1 cup)
1/2 cup canned black beans, drained, rinsed
1/2 cup canned white shoepeg corn, drained, rinsed
1 cup cooked quinoa
3/4 cup crumbled feta cheese (3 oz)
1/4 cup chopped fresh cilantro

Steps:

Cut tops off tomatoes. Gently scoop out seeds and pulp; discard. Pat insides of tomatoes dry with paper towels; set aside.
In large bowl, beat olive oil and lime juice with whisk. Beat in salt, cumin, coriander and cayenne. Stir in green onions, bell pepper, beans, corn and quinoa. Gently stir in feta cheese.
Evenly spoon mixture into tomatoes. Transfer to serving plates; top with cilantro. Store in the refrigerator.

Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 8 g, TransFat 0 g

QUINOA AND VEGETABLE SALAD (GLUTEN-FREE)

Quinoa and Vegetable Salad (Gluten-Free) image

Enjoy the fresh flavors of this colorful side made with quinoa and lots of veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup uncooked quinoa
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 can (15 oz) gluten-free garbanzo beans, drained, rinsed
1 can (15.25 oz) gluten-free whole kernel sweet corn, drained
1 can (14.5 oz) gluten-free diced tomatoes, drained
1 cup chopped red bell pepper
1/3 cup quartered pitted kalamata olives
1/2 cup crumbled gluten-free feta cheese

Steps:

Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
In large bowl, gently toss cooked quinoa, beans, corn, tomatoes, bell pepper and olives. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.
Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 10 mg, Fat 2, Fiber 7 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g

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